Mediterranean Baked Cod With Olives

The first time I made this cod was on a rainy Tuesday when I needed something that felt like sunshine on a plate. My kitchen filled with the smell of garlic and tomatoes, and suddenly the gray outside didn't matter anymore.

Last summer, my sister came over and we ate this straight from the baking dish, standing at the counter with forks. She doesn't even like fish that much, but she asked for the recipe before she'd even finished her plate.

Ingredients

• Cod fillets: Look for pieces that feel firm and smell like the ocean, not fishy. Pat them really dry before seasoning so they get a nice golden edge in the oven.
• Kalamata olives: These bring that essential Mediterranean punch. I buy them already pitted to save time, and I always taste one first—some brands are saltier than others.
• Canned diced tomatoes: Choose a brand you like plain because you'll really taste them here. San Marzano varieties tend to be sweeter and less acidic.
• Red bell pepper: This adds sweetness and body to the sauce. Dice it small so it softens quickly and blends into the tomatoes.
• Lemon: Both the zest and juice are non-negotiable. The zest infuses the sauce while the bright acid at the end wakes everything up.
• Fresh herbs: Parsley and basil work better than dried here. Add half to the sauce and save the rest for that final fresh pop on top.

Instructions

Get the oven going and prep the fish:

Preheat your oven to 200°C (400°F). Pat the cod fillets completely dry with paper towels, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper on both sides. Set them aside while you make the sauce.

Build the flavor base:

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cook for about 3 minutes until it turns translucent and softened. Toss in the minced garlic and diced red bell pepper, cooking for another 2 to 3 minutes until the garlic smells fragrant and the pepper has started to soften.

Create the sauce:

Pour in the diced tomatoes, olives, capers, dried oregano, and red pepper flakes if you like a little heat. Let everything simmer together for 5 minutes so the flavors can meld. Remove the skillet from heat and stir in half the parsley, half the basil, and the lemon zest.

Nestle and bake:

Gently place the seasoned cod fillets into the sauce, arranging them in a single layer. Spoon some of that tomato mixture over each piece of fish. Bake uncovered for 15 to 18 minutes until the cod is opaque throughout and flakes easily when you test it with a fork.

Finish with brightness:

Drizzle the fresh lemon juice over everything and sprinkle with the remaining parsley, basil, and a bit more lemon zest. The contrast of hot fish and cold, bright herbs is what makes this dish sing.

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This recipe has become my go-to when friends come over and I want to cook but not be stuck in the kitchen. We always end up lingering at the table longer than planned, picking at the last bits of sauce with bread.

Making It Your Own

Sometimes I throw in a handful of cherry tomatoes when I add the canned ones. They burst in the oven and create these little pockets of sweet juice that people fight over. A splash of white wine in the sauce adds depth too.

What To Serve Alongside

Crusty bread is non-negotiable for mopping up that sauce. I also love it with steamed rice or quinoa when I want something more substantial. A simple green salad with a sharp vinaigrette cuts through the richness perfectly.

Leftovers And Storage

This actually tastes better the next day, if you can manage to have any left. The flavors deepen and the sauce gets even richer.

• Store in an airtight container for up to 2 days
• Reheat gently so the fish doesn't dry out
• Serve at room temperature over greens for a quick lunch

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There's something about a one-pan meal that feels both effortless and special. This cod brings that Mediterranean ease right into your kitchen.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, thaw frozen cod completely in the refrigerator before using. Pat dry thoroughly to remove excess moisture for better searing and flavor absorption.

→ What other fish work well?

Firm white fish like halibut, haddock, sea bass, or tilapia are excellent substitutes. Adjust cooking time slightly based on fillet thickness.

→ Can I make this ahead?

Prepare the sauce up to a day in advance and refrigerate. Add fresh cod and bake when ready to serve for best texture and flavor.

→ How do I know when cod is done?

The cod is ready when it's opaque throughout and flakes easily with a fork. The internal temperature should reach 63°C (145°F).

→ What sides pair well?

Crusty bread for dipping, steamed rice, quinoa, roasted vegetables, or a simple green salad complement the dish beautifully.

→ Is this freezer-friendly?

The assembled but unbaked dish freezes well for up to 2 months. Thaw overnight in the refrigerator before baking as directed.